Scaling Your Healthy Food Product

Maximize Your Food Product's Potential with Multifunctional Ingredients

Are you spending more on ingredients than you need to — or reformulating over and over because something isn't working? In this episode, Jacinta Kemboi breaks down one of the most powerful but overlooked strategies in food product development: using multifunctional ingredients. She shares how the right ingredients can do more than one job — extending shelf life, reducing costs, and improving your flavor profile all at once. If you're a food entrepreneur trying to scale efficiently without compromising on quality, this one is for you. TOPICS COVERED * What multifunctional ingredients are and why they matter * How to audit your current recipe and identify where to simplify * The shelf life advantage — extending longevity without synthetic preservatives * How to reduce ingredient costs without reformulating from scratch * Flavor functionality: making one ingredient do the work of two * How to evaluate and test new ingredients before committing 📌 Ready to build a smarter, more scalable product? ➡ Join the Emerging Food Business Hub [https://camaresearch.com/efbh] ➡ Take the Scale Up & Retail Readiness Quiz [https://retailreadyquiz.scoreapp.com/] to find out where your products stands and what's holding you back and what to focus on next. 🗓️ SHELF LIFE MINI COURSE — STARTING JUNE 5TH If this episode resonated with you, you won't want to miss what's coming next. The Shelf Life Mini Course kicks off June 5th — a focused, practical course designed to help food entrepreneurs understand, test, and extend the shelf life of their products with confidence. Whether you're preparing for retail, working with a co-manufacturer, or just tired of guessing, this course gives you the knowledge and tools to get it right. ➡ Secure your spot before doors close [https://camaresearch.com/workshop#3dayminicourse] Resource mentioned. Podcast episode with Brad Buchholz talking about Pomegranate powder as cocoa replacer and shelf life [https://sites.libsyn.com/552902/site/expert-segment-clean-labels-cocoa-volatility-and-the-power-of-upcycling-with-brad-buchholz-of-pom-wonderful]

Why Food Founders Are Losing Money on Shelf Life Testing (And How to Fix It)

If you're building a food, beverage, or CPG brand, shelf life testing is probably costing you more than it should — in money, time, and missed opportunities. In this episode, we break down why so many founders treat shelf life like a black box, what it's actually costing them, and how bringing this process in-house can completely change the trajectory of your brand. We're also announcing the Shelf Life Mini Course — a founder-focused workshop starting June 5th designed to help you manage shelf life testing yourself, save on lab costs, move faster, and walk into retailer conversations with real data and confidence. What you'll learn in this episode: * Why outsourcing shelf life testing is quietly draining your budget * What shelf life testing actually involves (it's not as complicated as you think) * How in-house shelf life management gives you a competitive edge with retailers * What's inside the Shelf Life Mini Course and who it's built for 🗓️ The Shelf Life Mini Course starts June 5th Learn how to run your own shelf life studies, interpret your data, and present it with confidence — no food science degree required. 👉 Register here: [3 Day Shelf Life Mini Course [https://camaresearch.com/workshop#3dayminicourse]] Spots are limited. Save yours before they're gone. Connect with us: * Instagram: @jacintakemboim * Website: [camaresearch.com [https://camaresearch.com/workshop]] * Email: [info@camaresearch.com]

Your Margin Will Always Go Down — Here's How to Protect It from Day One

I'm currently working with a founder who has two SKUs running below zero margin. The product sells. It just costs more to make than they charge for it. In this episode, I walk through exactly how that happens — ingredient inflation, hidden co-manufacturing costs, and how to build a pricing structure that can absorb years of pressure from day one. TOPICS COVERED • The real story: two SKUs below zero margin • Why ingredient inflation isn't a one-time hit • Hidden co-manufacturing costs most founders never see coming • How to build a pricing structure that absorbs pressure • What to do if you're already underwater on margin Get the recipe scaling and costing template here [https://camaresearch.com/resources#valuevantagecalculator] 📌 Ready to get your product scale-ready the right way? ➡ Take the Scale Up & Retail Readiness Quiz — [Take Quiz here [https://retailreadyquiz.scoreapp.com/]] ➡ Join the Emerging Food Business Hub — [Join here [https://camaresearch.com/efbh]]

What a plant trial actually is — and why skipping it is the most expensive shortcut in food

Most founders think a plant trial is a formality — a box to tick before production starts. It isn't. It's the only moment where your recipe meets commercial reality before real money is on the line. In this episode, I demystify the plant trial process, walk through what it costs, what it catches, and share two real stories: one where it saved a product, and one where skipping expert advice destroyed one. TOPICS COVERED • What actually happens during a plant trial — step by step • How many batches, what it costs, and what each round reveals • The oat flour vs. oat flake story: what a trial caught before it was too late • The contrast: skipping advice vs. following through • How to prepare so your plant trial actually produces useful information 📌 Ready to get your product scale-ready the right way? ➡ Take the Scale Up & Retail Readiness Quiz — [Take Quiz here [https://retailreadyquiz.scoreapp.com/]] ➡ Join the Emerging Food Business Hub — [Join here [https://camaresearch.com/efbh]]

Who the Emerging Food Business Hub Is For (And Who It Is Not For)

Not every program is right for every founder — and in this episode, I'm being direct about exactly who the Emerging Food Business Hub is for, and who it's not. If you already have a product people want, you're making sales (even small ones), and you're ready to think seriously about scaling, retail, or co-manufacturing — this episode will feel like it was made for you. I also walk through what we actually cover inside the Hub, and what's possible when you stop guessing and finally have a clear structure to follow. TOPICS COVERED • Exactly who this is — and isn't — for • What we cover inside the Hub: shelf life, scaling recipes, packaging, co-manufacturing, and the ETS Method • What clarity and structure make possible for your food business • Founding member details and how to join before the deadline 📌 Does this sound like you? ➡ Join the Emerging Food Business Hub today [https://emergingfoodbusiness-community-ff1e6a.circle.so/checkout/emerging-food-business-hub] ➡ Take the Scale Up & Retail Readiness Quiz [https://retailreadyquiz.scoreapp.com] to see where you stand Founding member pricing closes May 2nd. Doors open April 30th.